I’m gonna smoke a couple this weekend. What’s a desired cook temp. for a 5-6 lb. point and the ideal internal temp. to pull and wrap it? I’m a rookie at briskets so I thought I’d ask the experts. I appreciate any info. provided. Thank You

You might Google Aaron Franklin but Butcher paper wrap usually around 165 with a meat thermometer. Temperature needs to reach 205 according to what I have seen on Youtube. Lots of different opinions on how to do it.......

Like Beak said, check out Franklin on youtube. He will answer all of your questions. Follow his advice, and your brisket will be great!

Thank you

Here's my secret. It may not be the absolute BEST, but it's nearly foolproof.

Throw the whole brisket on the grill away from the heat, and let it smoke with Hickory, until the charcoal burns out (overnight works, or all day). Then wrap in foil, and put in a 225 - 250 overnight
It will be tasty, and tender, and the whole house will smell delicious.

Takes awhile, but that's Brisket.

After you've got this down, you can experiment with cutting off the fatty layer and making Burnt Ends. This method may not produce much of a smoke ring, and it may actually get fall apart tender, but it works for home use.

No Temperature measurements required.

OP you cook temp depends on a lot of things but primarily your smoker. I cook between 250 and 275. I do wrap with foil when I see the desired color I'm looking for. The time frame when to wrap depends on your smoker, the wood and the cook temp. I look for the bark to start to form and the brisket to get dark then I wrap. It's likely the brisket point will be close to done when you wrap. Internal temp should be used only as a gauge to let you know you're getting close. Once you are at 200 turn off your meat thermometer and just use it as a probe. When it feels like you are probing a jar of peanut butter it's done.

Tip- if you do wrap it in foil once it's done unwrap the brisket and pour off the juices in a bowl or jar AND SAVE. Put the brisket back on the smoker still in the foil with the top of the foil open for about 15 minutes. This will set the bark again after being wrapped in the foil. Then always let it rest min 1 hour preferably 2.

Franklin's method is a slam dunk. I normally do 250º (my smoker fluctuates 240-260ish), wrap with foil @ 170º, then rest it for 1-3 hours after it reaches 203-204º. The rest length really just depends on when I'm ready to eat. At least an hour is what I go by. It has been a reliable way to cook briskets.

I've tried butcher paper wrapping but it did not come out as good as with foil. I might give Jerry's^^^ tip a whirl and drain the juice to try to crispen up the bark.

Are you doing a whole packer or just the points?

Just a brisket point

This is pretty much exactly what I do. You will have no complaints or leftovers.

How did it turn out?